5.0 from 3 votes
Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is hearty and spicy, loaded with you favorite fixings, this easy to make meal is the epitome of comfort food.
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings: 8
Calories: 163 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
- 3 whole boneless chicken breasts
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder*
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano or parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 medium onion chopped
- 2 red bell peppers seeded and chopped
- 2 whole Jalapeno peppers sliced
- 5 garlic cloves minced
- 1 can 14.5 ounces diced tomatoes with juice
- 1 can 8 ounces tomato sauce
- 4 ounces tomato paste
- 1 can 4 ounces green chiles
- 2-3 whole Chipotle Pepper In Adobo*
- 1 can black beans drained and rinsed
- 3 cups low sodium chicken broth
- 1 lime juiced
Fixings:
- sour cream
- Sliced avocado
- chopped cilantro or parsley
- grated mexican cheese or cheddar cheese
- Sliced Jalapenos
- tortilla chips
Instructions
- Prepare all the ingredients, by slicing, chopping, opening the cans etc.
- Add the chicken to a 6 quarts slow cooker. Sprinkle with: salt, pepper, chili powder, ground cumin, dried oregano, onion powder and garlic powder.
- Add the chopped onion, bell peppers, jalapeño peppers and minced garlic.
- Add the diced tomatoes with the juice, tomato sauce, tomato paste, green chiles and 1 - 3 chipotle peppers in Asado sauce, depending on how spicy you prefer the soup. Add chicken broth and black beans, stir gently and cover with the lid.
- Turn crockpot on and cook on high for 5 hours or for 8 hours on low. I cooked it on low for 8 hours.
- If possible, stir the soup gently once or twice during cooking. Once done, stir in the lime juice. Using 2 forks, break up the chicken into chunks or shred it finely, I prefer the latest.
- Taste and adjust for salt.
- Serve the soup with sour cream, avocado, freshly grated cheese, more jalapeños, tortilla chips and fresh cilantro leaves on top!
Cup of Yum
Notes
- * Use less chili powder, if you prefer the soup not too spicy. * Use only 1 Chipotle Pepper In Adobo for the soup not too be too spicy.
Nutrition Information
Serving
0g
Calories
163kcal
(8%)
Carbohydrates
18g
(6%)
Protein
13g
(26%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
27mg
(9%)
Sodium
1192mg
(50%)
Potassium
808mg
(23%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1760IU
(35%)
Vitamin C
60.6mg
(67%)
Calcium
60mg
(6%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 163
% Daily Value*
| Serving | 0g | |
| Calories | 163kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 1192mg | 50% |
| Potassium | 808mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 60.6mg | 67% |
| Calcium | 60mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.